Rhodes Rolls
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5.0
6 reviews
Excellent
Rhodes Rolls
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These homemade dinner rolls are a copycat of the classic Rhodes Rolls. They're light and fluffy, with a delicately sweet and salty flavor. Plus they can be made in advance and are easily customizable with different flavor variations - perfect for both holidays and casual meals!
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Ingredients
- 1½ cups warm water 110° to 115° F, which is nice and warm, but not hot
- ¼ cup granulated sugar divided
- 2¼ teaspoons 1 packet active dry yeast
- 4 cups all-purpose flour
- 1 tablespoon Diastatic Malt Powder not malted milk powder - I recommend King Arthur brand
- 1 teaspoon salt
- ¼ cup canola oil
Instructions
- In a small bowl or measuring cup, combine the warm water and 1 teaspoon of sugar. Sprinkle the yeast over the water and let it sit for 5 minutes until it becomes frothy on top.
- In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, flour, malt powder, and salt.
- Pour the activated yeast mixture and canola oil into the dry ingredients, then mix on low speed until a shaggy dough forms. The dough will be stiff at first, but just keep kneading and it will come together. Press the dough down into the bowl with a rubber spatula if needed.
- Knead the dough on medium-low speed for 5-7 minutes, or until it becomes smooth and elastic, and is no longer sticky.
- Lightly flour your work surface and divide the dough into 12 equal portions. I like to weigh the dough and divide that amount by 12, to ensure all the rolls are the same size.
- To shape the rolls, gently flatten a piece of dough into a rough 2” square and then fold the edges over into the center. Continue pinching the edges into the center until you have a tight ball. Then pinch the center to seal it closed. Roll the dough ball, seam side down, on the counter a few times to really seal it.
- Place the rolls in a 9x13-inch baking dish that has been lightly greased with nonstick cooking spray and cover with plastic wrap (lightly spray the plastic first, so it doesn't stick to the rolls) or a clean dish towel. Place in a warm spot to rise, until the rolls have filled the pan and almost doubled in size, about 1-2 hours.
- Preheat oven to 375° F. Bake the rolls for 18-20 minutes, or until they are golden brown.
- Top with one of the variations below, if desired. The honey-butter variation is shown in the photos.
Notes
- Flavor Variations
- If you want to finish your rolls with flaky sea salt, I recommend Maldon sea salt flakes.
- Classic Butter: Brush the hot rolls with 3 tablespoons of melted butter and sprinkle over 1 teaspoon of flaky sea salt.
- Honey Butter: Combine 2 tablespoons of honey with 3 tablespoons of melted butter. Brush the honey butter over the hot rolls, then sprinkle 1 teaspoon of flaky sea salt over the top.
- Herb Butter: Combine 3 tablespoons melted butter, 1 teaspoon minced fresh parsley, 1 teaspoon minced fresh chives, and ½ teaspoon minced fresh rosemary. Brush this over the rolls and sprinkle with 1 teaspoon of flaky sea salt.
- Garlic-Parmesan Butter: Combine 3 tablespoons of melted butter, 1 teaspoon of minced fresh parsley, and ½ teaspoon of garlic powder (not garlic salt). Brush this over the hot rolls. Then sprinkle ¼ cup grated Parmesan cheese over the top, plus 1 teaspoon flaky sea salt.
Nutrition Information
Show Details
Serving
1
Calories
216kcal
(11%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
5g
(8%)
Polyunsaturated Fat
4g
Sodium
179mg
(7%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 216kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Polyunsaturated Fat | 4g | 24% |
| Sodium | 179mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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